Beer Bathed Brats

This recipe works with bratwurst sausages but also with italian sausages. There are 2 methods. One to cook at home on the stove top and the other as a make ahead for a BBQ party. In both cases there is the poaching and browning involved. The result is tasty and extremely juicy. What man won't love the combination of beer and sausage?

• onion, chopped
• beer (dark is better)
• brats

STOVE TOP: Brown the sausage on both sides in a metal frying pan (approx 2 minutes each side). Add the onions but don't worry about cooking them. Once a nice brown colour is acheived on the sausage add the beer to the pan and deglaze any stuck on bits. Turn down the heat to a simmer. Allow the sausages, onions and beer to simmer, turning and stirring occassionaly until all of the beer has evaporated and the onions are caramelized. Approx 30 mins

BBQ PARTY: This is great to do the day before. Don't bother browning the sausages first. Add as many brats and onions as you need to a large pot and cover with beer. Slowly simmer the pot until all the beer has evaporated and the onions are lovely and caramelized. (This is cooking the sausages completely. Brats are raw pork and you don't want to make anyone sick by serving them underdone sausages. By cooking ahead you don't have to worry if they're done the day you grill them). Refridgerate until the day of the party.

Seperate the onions and warm in the microwave or in a small fire proof bowl on the grill. BBQ the brats making sure they have nice grill marks. Remember, they are thouroughly cooked so don't overdo them and dry them out. You are merely heating them through.

Enjoy with another beer to enhance the flavour!

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